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Elevate the classic rice krispie treat with a gourmet twist. These treats feature nutty brown butter, warm cinnamon-spiced cereal, and a hidden layer of silky dulce de leche. Extra marshmallows create delightfully gooey pockets throughout, while a touch of sea salt brings perfect balance. An impressive no-bake dessert that comes together quickly.
The combination of flavors in these treats has made them a consistent crowd favorite. The caramel notes from the dulce de leche pair beautifully with the warm cinnamon cereal, while brown butter adds a sophisticated nuttiness that sets them apart from traditional recipes.
Key Components
- Unsalted butter - European-style butter creates richer brown butter flavor due to higher fat content
- Mini marshmallows - Melt more evenly than standard size; reserve some for gooey pockets
- Cinnamon sugar Rice Krispies - Adds warmth that enhances the caramel notes
- Dulce de leche - Creates a luxurious caramel center layer
- Fine sea salt - Balances sweetness and enhances overall flavor
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Step-by-Step Method
- Pan preparation
- Line 9×9-inch pan with foil or parchment, leaving overhang. Coat thoroughly with non-stick spray.
- Brown the butter
- Heat butter in light-colored pot until golden brown flecks form. Remove from heat immediately.
- Marshmallow mixture
- Add salt and 8 cups marshmallows to brown butter. Stir until completely melted and smooth.
- Add vanilla
- Incorporate vanilla extract to enhance flavor complexity.
- Mix with cereal
- Combine warm mixture with cereal until evenly coated.
- Create texture
- Fold in reserved marshmallows while still warm.
- Layer assembly
- Press half mixture into pan, spread dulce de leche leaving border, top with remaining mixture.
- Setting
- Cool completely at room temperature until firm.
The inspiration for these treats came from traditional Argentine dulce de leche. The combination of flavors creates something far more sophisticated than standard marshmallow treats while remaining wonderfully approachable.
Presentation Options
Cut into squares for dessert platters alongside fresh fruit and chocolates. Transform into gourmet ice cream sandwiches using premium vanilla ice cream. Package individually for memorable homemade gifts.
Recipe Adaptations
Substitute chocolate rice krispies for a decadent variation. Add toasted pecans for extra crunch and nutty flavor. Finish with flaky sea salt for a salted caramel effect.
Storage Guidelines
Store in airtight container with parchment between layers. Best within 2-3 days at room temperature. Freeze individual portions up to 6 weeks, thawing 30 minutes before serving.
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Expert Tips
- Use light-colored pan to monitor butter browning accurately
- Briefly chill before cutting with heated knife
- Garnish top with extra marshmallows before setting
This elevated take on rice krispie treats showcases how simple ingredients can create something truly special. The interplay of textures and flavors - from crunchy cereal to creamy dulce de leche to nutty brown butter - makes these treats sophisticated enough for any occasion while remaining delightfully nostalgic.
Frequently Asked Questions
- → Could I swap out cinnamon cereal for regular cereal?
- Definitely! Just sprinkle in about a quarter to a third of a cup of cinnamon sugar to bring in the flavor.
- → What’s the trick to perfectly browned butter?
- You’ll know it’s ready when it smells nutty and you see golden brown specks at the bottom. Take it off the heat so it doesn’t burn!
- → Can these be frozen for later?
- Absolutely! Pop them in an airtight container with parchment paper in between layers, and they’ll keep for up to six weeks.
- → What do I do if my dulce de leche is super thick?
- Give it a quick zap in the microwave for 10-15 seconds, or mix in a small splash of warm cream to loosen it up.
- → Why mix in some whole marshmallows?
- The unmelted marshmallows add chewy, gooey spots all over, giving the treats an extra fun texture!